Starters

Chicken liver parfait, red onion marmalade, toasted brioche

Pan roasted chicken breast, pancetta, parmesan crisp, Caesar dressing

Ham hock terrine, beetroot chutney, toasted rustic bread

Soy and honey marinated beef salad, lemongrass and ginger dressing

Watercress velouté, puff pastry straws

Tomato salad (tomato water, sundried tomatoes, tomato jelly, black olive powder, baby leaves)

Braunton asparagus, quails egg, candied grapefruit, grapefruit hollandaise

Marinated beetroot, goat's cheese, cabernet sauvignon dressing

Fish cakes, tartar sauce

line caught Cornish tune Niçoise salad

Brixham crab toasties, herb salad

Trio of cured fish, caramelised lime, caper dressing

Main Course

Rump of north Devon lamb, potato fondant, shallot puree, mint and balsamic

Gressingham duck breast, braised red cabbage, vanilla and truffle mash, jus

Pan roasted breast of free range Braunton chicken with garlic and thyme, boulangère potatoes

Slow cooked pork belly, bubble and squeak, Calvados sauce

Sea bream, crushed new potato, roasted vine cherry tomatoes, caper butter

Pan roasted fillet of Plaistow mills trout, sauté potatoes, sauce vierge

Red mullet, spicy cous cous, apple and coriander

Tempura battered white fish, hand cut chips, truffled peas, tartar sauce

Edamame beans, tofu, chilli noodles

Thai green curry, fragrant rice

Asparagus and parmesan puff pastry tart, rocket salad

Desserts

Strawberries, Church Farm clotted cream, black olive caramel

Crème brûlée, biscotti biscuit

Chocolate mousse, anise foam

Summer fruit Eton mess, toasted almonds

Tiramisu

Buttermilk pie, vanilla ice cream

White chocolate cheesecake, summer berry compote

Chocolate marquise, crème fraîche, fresh cherries

Church Farm clotted cream pannacotta, chilled rhubarb soup

Bitter chocolate tart, parsnip ice cream

Plate of mini desserts

West Country cheeses, quince, water biscuits